{"id":5314,"slug":"stuffed-tomatoes-creole","title":"Stuffed tomatoes, Créole.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["rice Créole","four sliced tomatoes","salt","pepper","butter","tomato sauce"],"ingredients_norm":["rice creole","tomato","salt","pepper","butter","tomato sauce"],"steps":["Make a rice Créole (Dec. 23).","Peel four sliced tomatoes, scoop out the insides, season with salt and pepper both inside and out.","Fill with the rice.","Place on a buttered pan, put a small piece of butter on top of each.","Bake in oven for ten minutes, or until the tomatoes are soft. Test with your finger.","Serve with tomato sauce around them; or use as a garnish for entrées."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w67:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"cee98ed9f499c9b231772d1d510afb1f732ec1b4f0e89d44e314c6683107e624","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T16:42:55Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/stuffed-tomatoes-creole"}